BLACK EYED PEA GUMBO

Ingredients
1/3 cup vegetable oil
1/3 cup all-purpose flour
2 tablespoons vegetable oil
1 1/2 cups chopped frozen okra
1 cup chopped onion
1 cup chopped bell pepper
1 cup chopped celery
5-6 Tsp. minced garlic
4 cups vegie broth
2 cups chopped tomatoes (or 2 cans of Rotel Tomatoes)
1/3 cup chopped fresh parsley
1 1/2 teaspoons salt
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
2 bay leaves
2 Pkgs Vegie Sausage (cubed)
1 (15.5 ounce) can black-eyed peas

Directions
1. Heat 1/3 cup oil in a medium saucepan over medium low heat,
and whisk in flour. Whisking constantly, cook 5 to 7 minutes,
until a golden brown roux has formed.

2. Stir in okra, onion, bell pepper, celery, and garlic,
and cook 10 minutes, or until tender (stirring constantly).

3. Stir in broth, tomatoes, parsley, salt, thyme, cayenne
pepper, pepper, and bay leaves. Bring to a boil, reduce heat,
and simmer 20 minutes, stirring occasionally.

4. Mix in wham or vegie sausage, and continue cooking 15 minutes,
until tender.

5. Stir in black-eyed peas, and continue cooking until heated through.

Serve over rice and top with chopped green onions, if desired.
Cornbread, french bread or sourdough bread is the best choice
to serve as a side dish.

OPTION: Make it easy! After step 2, pour into a crock pot and
cook on high for 2-4 hours.